4 cups fresh mixed greens (spinach, arugula, or kale)
2 cups sweet corn, grilled or roasted
1 cup cherry tomatoes, halved
1/2 avocado, diced
1/4 cup red onion, thinly sliced
1/4 cup feta cheese, crumbled (optional)
1/4 cup fresh basil, chopped
For the dressing: 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, salt and pepper to taste
Instructions
Marinate the Chicken: In a large bowl, whisk together the olive oil, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and black pepper until well combined. Add the chicken breasts to the marinade, coating them well on all sides. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor absorption.
Prepare the Grill: Preheat your grill to medium-high heat (about 375°F to 400°F). Clean the grates thoroughly and lightly oil them using a paper towel dipped in vegetable oil.
Grill the Chicken: Remove the chicken from the marinade and place it on the grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F. Brush the hot honey over the chicken during the last 2 minutes of cooking.
Prepare the Salad: While the chicken is grilling, assemble the salad. In a large bowl, add the mixed greens, grilled corn, halved cherry tomatoes, diced avocado, thinly sliced red onion, and chopped basil. For the dressing, whisk together the olive oil, apple cider vinegar, salt, and pepper in a small bowl until emulsified.
Combine and Serve: Once the chicken is done, let it rest for 5 minutes before slicing it into strips. Drizzle the salad with the dressing, toss gently to combine, and top with the sliced chicken. Add crumbled feta cheese if desired, and serve immediately.
